300g (10½oz) slim dark green courgettes, firm to the touch
1clove of garlic
1 oven or gratin dish about 20 cm (8 inches) across
Preheat the oven to 250°C/500°F/Mark 10. Peel the onion and slice it into fine rings. Soften in half the oil over a moderate heat, stirring with a wooden spatula. Do not allow the onion to brown.
Using a potato-peeler, remove alternate 1cm (½inch) strips of peel from the courgettes to give a striped effect. Slice the courgettes finely and keep on one side.
Remove the stalks from the tomatoes, slice them finely and keep on one side.
Rub the oven-dish vigorously with the peeled clove of garlic. Spread the cooked onion (1) over the bottom of the dish and season lightly with salt and pepper. Arrange alternating rows of green courgette and red tomato slices on the bed of onion and season with salt and pepper. Sprinkle with the thyme and the remaining 2tablespoons of oil.
Cook, uncovered, for about 30 minutes, pressing the mixture down with the back of a slotted spoon from time to time. The vegetables should be well cooked and lightly browned.